This was the result of playing around with an idea and the results were very tasty! Not overly sweet but just enough that your sweet tooth will be happy.
Be sure to line your baking sheet with parchment paper as I mention below, the apricot glaze will melt and does go over the side of the biscuits. Removal off the tray can be hard otherwise, on parchment paper they slide right off.
If you don’t like apricot preserves, use whatever you like that goes well with peanut butter! For the peanut butter I usually have a large Costco sized tub of Adams in the house. I grew up with Adams and I remember as an adult being gleeful the first time I had crap PB from a store. Then somehow I realized later that maybe my parents knew something about better taste and since then, back to the good stuff!
Peanut Butter Sweet Biscuits
2 cups Heart Smart Bisquick mix
1/4 cup natural chunky peanut butter
1/4 cup packed brown sugar
2/3 cup vanilla soy milk
1 tsp pure vanilla extract
1/4 cup apricot preserves
2/3 cup powdered sugar
4 tsp vanilla soy milk
1/4 tsp pure vanilla extract
Heat your oven to 450° and line a baking tray with parchment paper.
In a medium mixing bowl combine the Bisquick, brown sugar and peanut butter. Combine with a spatula till peanut butter is coated, then use your fingers to crumble it in fully. Add the vanilla extract to the soy milk and add to the dry mix. Combine till well mixed.
Using a 1 Tablespoon disher, divide into 12 balls on the prepared baking sheet. Press flat gently and make a divot in the top of each one with a clean finger. Top each biscuit with 1 teaspoon of the preserves.
Bake for 12 minutes or until golden brown.
Meanwhile mix the powdered sugar, vanilla and half of the soy milk in a bowl. Add more soy milk as needed till smooth and just drizzable.
Drizzle over the hot biscuits, let sit for a few minutes to set up.
Makes 12 biscuits.